Vidyascooking

Tuesday, August 9, 2016

Mediterranean Feast @Verve-Howard Johnson, Bengaluru

The Mediterranean Food and Wine Pairing at Howard Johnson, made for a nice little treat this weekend. I was invited by the restaurant for the bloggers table. The Mediterranean Food festival starts, August-19th, 2016.

The Tasting session was held at Verve, with a 16 seater capacity the cafe lounge is the perfect perch for those who swear by caffeine. Verve is the ideal venue to host private parties for more information visit: http://hojobangalore.com

Subscribe to me on Youtube English and Tamil for regular updates...

Executive Chef Dev Bose joined us at the bloggers table and said, I've specially crafted a modern Mediterranean menu for this Festival, from countries like France, Spain, Italy, Greece, and Portugal along the north; Turkey, Syria, Lebanon, and Israel on the east; and the African countries of Egypt, Libya, Algeria, Morocco, and Tunisia on the south. When we think Mediterranean its always hummus or pita bread.

My thought process was different I wanted to pick one or two ingredients from all the countries and incorporate in my dishes. It was a challenging task to procure many ingredients for this festival. Overall I wanted guests to experience the food which feels special, and is reasonably priced.

We started our tasting session with a welcome drink a sangria shot.

The food was paired with Fratelli Chenin blanc 2013 Wine. A pale gold wine which compliments many Mediterranean and Asian dishes.

Fratelli Chenin blanc 2013 Wine

Mediterranean Fig and Mozzarella Salad

The fruity salad was hearty and a great start to begin the meal. The salad was dressed with fig reduction and topped pine nuts.

Dehydrated Tomato Salad with Crispy Black Forest Ham.

Our second salad arrived which was Roasted Artichokes, sun dried tomatoes and crispy ham, tossed in a balsamic vinaigrette was an excellent meaty salad paired well with the wine.

Freshly Baked Bread Rolls and Soup Sticks.

Roasted Bell Pepper and Tomato Soup

After tasting scrumptious salads it was time for some soup. Roasted bell peppers and tomato basil soup. The soup was wholesome and soothing.

Roasted Aubergine with Tzatziki Sauce

We progressed to main course. Grilled Aubergine with Tzatziki Sauce is a delicious and creamy dish of eggplant served with light yogurt based sauce. This Greek dish has always been my favorite it was prepared and presented perfectly.

Stuffed Chicken Roulade

Chicken roulade looked best served with a chunky tomato bell pepper sauce and sauteed vegetables. The spinach and goat cheese stuffed chicken was very tasty and tender.

Cous Cous Polenta

Cous Cous cooked with herbs and tossed with saute seafood was tangy visually appealing and most importantly a very healthy dish. All the dishes paired lovely with white wine. we enjoyed our meal and progressed to desserts.

Greek Yogurt Cheese Cake with Ouzo Poached Figs

This was the first time I've tasted a greek yogurt cheese cake and throughly enjoyed every bite.

Guava Sorbet

Overall I was pleased with the food tasting event. After all, what’s not to love about spending your afternoon eating delicious food, exploring new-to-you wines, and making new friends? With decent portions and an interesting wine, the Mediterranean Food and Wine Pairing made for a nice little treat. I must thank the Restaurant and PR Company for a lovely indulgence.

Pic Courtesy: Sudarshan Sampath

Sunday, August 7, 2016

Crispy Vegetables in Chilly Basil Sauce

Crispy Vegetables in chilly basil sauce is something I've tasted across many restaurants. The sauce is so versatile, we can add meats and vegetables as per choice or spread some sauce over a slice of bread add cheese and grill toast. This dish is an excellent starter or can be served as side dish with fried rice or noodles.

After posting crispy basa in chilly basil sauce, I received so many requests for egg-less snacks. Since I've already prepared chilly basil sauce from my previous recipe, this recipe is another version using veggies hope everyone enjoys this dish.

Subscribe to me on Youtube English and Tamil for regular videos...

Ingredients:

Mixed Vegetables of your choice I chose to use( cubed, paneer, capsicum, mushrooms, babycorn, and baby potatoes)

4 Tbsp Corn Flour,

1/4 Cup Maida (All purpose flour)

1 Tbsp Chilly Flakes

1 Tbsp Pepper Powder

Oil for frying

Salt as per taste...

To Prepare Chilly Basil Sauce:

1 Cup Washed and Chopped Spring Onions

1/2 Cup Washed and Chopped Coriander with Stems

1/2 Cup Basil Leaves Washed and Chopped

1 Whole Garlic Peeled

1 Tbsp Peppercorns

5 to 6 Chilies

4 Tbsp Black Bean Sauce or Soya Sauce

1/4 Cup Sesame Oil...

Prepare Basil Sauce:

In a mixer jar add garlic, chilies, pepper and shallots grind to form a coarse paste. Add greens little at a time and grind to create a coarse paste...reserve.

Heat a wok with sesame oil on medium flame, add the ground paste to the oil and fry for a minute. Add black bean sauce or soya sauce fry until the oil surfaces on the sauce check for salt add if needed remove from heat and allow to cool.

Bottle the sauce and use as required we can serve this sauce instead of ketchup its yummy and very tasty when served with veg cutlets or french fries.

Method to Prepare Crispy Vegetables:

Wash and prep all the vegetables. I've cooked the potatoes, peeled and cut into halfs and reserved.
Make sure to chop all the vegetables into even bite size cubes.
Sprinkle 2 tbsp of corn flour over the veggies and reserve.
In a mixing bowl add corn flour, maida and salt as per taste. Using a whisk gradually add cold water and whisk to create a smooth batter.
Add chilly flakes and pepper powder to the veggies toss to coat.
Pour the batter over the veggies toss to coat and reserve.
Heat enough oil for frying.
Once the oil starts to smoke gently drop the vegetables one at a time and fry on low to medium flame util the coating turns light golden brown in color.
Heat a wok on medium flame add 1 tbsp oil. Add 1 Tbsp oil once the oil is hot. Add 2 tbsp of chilly basil sauce toss the vegetables in the sauce.
Garnish with chopped basil leaves and lime juice serve right away...Enjoy:)

Crispy Basa Fish In Chilly Basil Sauce Recipe Link

Tuesday, August 2, 2016

Fun Filled Sunday with Grover Zampa - Wine Stomping, Wine and Food Pairing @Highultralounge-Bengaluru.

Hi Friends, We had a Fun-filled Sunday Brunch at High Ultra lounge. Grover Zampa Vineyards hosted us for grape stomping, wine sampling and many more activities during High Ultra Lounge’s Retro Sunday Brunch, Brigade Gateway, Bangalore on Sunday 31st July.

The brunch was a retro theme event with props and costumes, we enjoyed grape stomping to 70’s – 80’s retro music, fantastic wines and scrumptious food.

The entire menu for the Sunday brunch was curated by Chef Myo to bring the traditional flavours to take you on a gastronomical journey back in 80s.

The Brunch gets better with retro infused style and some amazing Pan-Asian dishes like Chivichi, Tataki, Sushi Counters, Salad counters, Live Noodle soup counter, Live Oriental Grill Counter, were just a few.

About HIGH Ultra Lounge: The lounge bar is spread lavishly across the roof top of the World Trade Centre – Bangalore. At 421 feet high, it is the highest point for food and beverage in South India. High Ultra Lounge looks to redefine the lounge bar experience by focusing on superlative ambiance, modern pan Asian cuisine (comprising of Thai, Korean, Japanese and Chinese), world-class mixology and personalized service.

The linear 10,000 sft area is cleverly demarcated into 4 zones that can be easily integrated or separated from one another.

·HIGH View is a space to catch the last rays of the sun

·HIGH Edge is an exclusive covered private party area

·HIGH Dine is an open-to-sky dining area

·HIGH Mix is a high-energy covered lounge space

The vertical green wall also references Bangalore’s’ tag as the ‘Garden City’ of India paying ode to the fast disappearing green cover the city has experienced in the past decade due to rapid urbanization. High ultra-lounge looks to redefine the lounge bar experience to make guest feel on top of the world. It is one of Bangalore’s most iconic restaurants beginning with the ascent to the 30th floor and the walk- up the artistically lit staircase, with the city below the unparalleled view.

We started our wine and food pairing session:

2013 Zampa Soriee Brut was served as a welcome drink and we also started to enjoy the bubbly wine with starters...

Spicy Tofu Sushi, Maki Sushi, Pan seared tuna, Spring rolls and Crusty Chicken...

Second round of starters: Fruit Rolls, Spring Rolls, Crispy Chicken Wontons and Veg Sushi...

Followed by Dimsums: Corn and Spinach...

Grilled Sweet Corn...

There was a steady flow of bubbly to enjoy more starters...

Spicy Chicken Salad...

Up next was 2015 Sauvignon Blac, a crisp white wine to be paired with white grilled meat and appetizers...

Spicy Paneer...

Crispy Masala Beer Batter Basa...

Calamari Ceviche prepared with mandarin oranges...

Roasted Bell Peppers with crunchy almonds and mandarin orange sauce...

Calamari Salad...

Our Third and Final wine was from 2015 Art Collection Cabernet Shiraz. We Paired this wine with grilled meats and spicy food. This wine can also be paired with rich indian curries and biryani...